Recipe by LANDERSON6354
"These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!"
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2 1/2 cups
butter or margarine
1 1/2 cups
leftover mashed potatoes
milk, or as needed
These biscuits were excellent - soft and tender, inside just as the name implies. The recipe made 10 good sized biscuits
I don't know what it is, but they just tasted weird to me. I wouldn't make them again.
Pretty good biscuits! The recipe definitely needs an additional 1/4 cup of flour, plus maybe a little more. I ended up with 10 good sized tender and moist biscuits. They're a tiny bit more on the dense side than light and airy. They're also slightly sweet. I would imagine if you cut the sugar down a tad and added some shredded cheddar and garlic salt, they would make good potato cheese biscuits- I'll have to try it next time.
These were the lightest fluffiest biscuits I have ever baked-- and I've been baking for about 40 years! I did not use the water-- just added enough milk to make a firm biscuit dough. I am guessing some of the difference in texture and height is due to the various amounts of butter and/or milk in the leftover potatoes. Additionally, the type of potato may account for different results, as some are more starchy than others. My family and I are sold on these biscuits. They were also delicious warmed over the next morning for sausage and egg sandwiches. 10 stars for this recipe!
My family LOVED these biscuits. I didn't add the water it called for, as the milk made the dough moist enough. I also put in less sugar. I didn't want to take the time to roll out the dough, so I floured my hands, rolled in quick balls, flattened, and they turned out just wonderful. My mashed potatoes from Sunday had the skins on and that didn't seem to change the biscuits in any way. This is a recipe I will keep and Pass on! I have 3 kids ranging in age from 5 to 11 and they all loved them.
I didn't add any extra sugar, I used buttermilk, and I made these into drop
biscuits in my muffin tin. Great recipe.
I'd like to add some spices the next time I make this, like rosemary and garlic.
This recipe made twelve really large biscuits.
I have to give these five stars. I mixed mine in the mixer so I didn’t have a problem with too much liquid. I only added till the dough was right. Mine came out light and soft with a good taste. You could add less sugar or no sugar. One other thing I did was use potato flakes, which gave them a slight potato taste without adding moisture.
Overall a very good recipe. This one is my new favorite biscuit recipe.
Definitely a keeper.
These were delicious! I made the recipe as directed, but doubled it. I thought "8 servings" would mean 8 biscuits, but I ended up with 24! Not complaining at all (and neither are my kids). One thing to note with this recipe (and all biscuit recipes): essential to keep ingredients cold. The butter needs to be hard, straight from the fridge. If it's softened or melted, the dough will be too sticky to handle. Use cold water and cold milk, and make sure the mashed potatoes are at least room temperature (although the dough will be easier to handle if they've been refrigerated). We ate these with turkey and gravy for lunch on the day after Thanksgiving... couldn't have been better!
* Percent Daily Values are based on a 2,000 calorie diet.
Tender Potato Biscuits
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 78
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